Oxtail has a wonderful rich flavour and really benefits from lengthy, moist slow cooking
SERVES 4
1 onion,roughly chopped
4 cloves garlic
3 tbsp olive oil
1 cup dry white wine
2 smal oxtails, about 3 lb weight in total
2 tbsp vegetable oil
2large tomatoes, peeled, seeded and finely chopped
2 bay leaves
1 cup cold water
1 tsp cornstarch
2 large bunches watercress,washed
salt and ground black pepper
creamy or fried polenta, to serve
1. Make a marinade by pureeing the onion, garlic, olive oil and a little salt and pepper in a blender or food processor. Add a little of the wine if you need more liquid, to help it blend to a smooth puree. Transfer to a large bowl and stir in the rest of the wine
2.Trim the oxtails, rinse under cold running water, then pat dry.Cut into a large pieces about 2in thick with a sharp knife or a cleaver.Add to the marinade and mix well to ensure allpieces are coated. Cover and leave in the refrigerator to marinate for at least 4 and up to 12 hours. Remove from the marinade, brushing off all the residue. Reserve the marinade.
3. Heat the vegetable oil in a pressure cooker over a high heat. Add the oxtail and fry, in batches if necessary, until browned on all sides. Add the tomatoes and cook for 2 minutes.
4. Add the marinade and the bay leaves, and stir well. Bring to the boil and add the water.
5. Close the pressure cooker. Cook the stew for 30 minutes; the oxtail should be very tender and almost falling off the bone.
6. Blend the cornstarch to a thin paste with 1/2 cup of cold water. Gradually add this to the meat and sauce, stirring it in gently, then let the mixture bubble for a further 5 minutes.
7. Remove the pan from the heat, top the stew with the fresh watercress and cover witht he lid to keep warm. Leave it for 5 minutes so that the watercress wilts.
8. Serve the stew on a bed of creamy polenta, or alongside fried polenta fingers, topped by the wilted watercress
Posted under BRAZILIAN RECIPE, Uncategorized
This post was written by admin on January 21, 2012
